MethodTop and tail the beans, cut into bitesize pieces, season with salt and steam until tender but still with bite.Sear the loin steaks in olive oil in a smoking hot frying pan. When sealed, add the onions and mushrooms, season with salt, pepper and paprika (smoked, if you have) turn the heat down to medium and cook until the onions are soft, stirring occasionally. Add a tub of soured cream, stir and let bubble away until thickened a bit (and the meat is done). Mix in the steamed beans for a bit of colour and serve on a bed of rice.

Apologies for the lack of photo. It's one of those dishes that are very hard to make look like it hasn't been eaten once already...